Easy Shrimp Stir Fry Recipe
- 2 tablespoons cornstarch
- 3/4 cup cold water
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 medium sweet red pepper, julienned
- 3 green onions, chopped
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup frozen stir-fry vegetable blend, thawed
- 3 garlic cloves, minced
- 1/4 cup chopped peanuts
- 1. In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside.
- 2. In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer.
- 3. Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
1 cup equals 273 calories, 13 g fat (2 g saturated fat), 129 mg cholesterol, 593 mg sodium, 18 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Reviews for Easy Shrimp Stir Fry
"Not much flavor. Needs more of something ... Maybe red pepper flakes, more salt, soy sauce. Thought it was pretty bland."
"This recipe was very good. I served it over rice. Very filling and satisfying. My husband loved it."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.